│ Announcements │ This Week’s Share │ U-Pick │ Recipe │ Coming Soon │
Announcements:
Half-way through the CSA!
50,000 pounds of produce harvested so far this season.
Good thing the new harvest bins came in time for that wave of tomatoes.
The last 2 weeks , in tomatoes alone, we picked well over 5000 pounds.
Right in the thick of it but we are remembering what those cooler days feel like now and we all are truly becoming revitalized to keep on going.
Delicious new meat cuts have been added to our store
PRE-ORDER NOW FOR QUICK AND EASY PICK-UP!
cash/credit accepted
GROUND BEEF - SAUSAGE GRILLERS - DELMONICO RIBEYE
SIRLOIN - CHIP STEAK - FILET MIGNON
Keep track of your share’s for the season! The page is easy to view from a larger screen, the names will be listed by First name with the Last initial. Please let us know if you need help finding yourself!
This Week’s Share
Garlic Heads
Tomatoes
Summer Squash
Chilis/Mild Peppers/Okra
Bell Peppers
Sweet Peppers
Eggplant
U-Pick:
NEW! CHERRY TOMATOES ARE OPEN!
Limited Windows of picking time apply!
Open This Week
Wednesday from 3-8pm
Saturday from 1-8pm
Please do not pick the larger tomatoes, tomatillos, or sweet peppers that are ripe or green as those will be used for the remainder of the season for the CSA share’s. We will try our best to mark the rows with our red signs.
We plan to be able to offer these times for next week as well!
The rest of the items are open Monday-Saturday 8am-8pm
Cut Flowers- found in several locations on the farm!
G2-next to larger parking lot left of the CSA pickup
Sunflowers and tithonia
**Please do not pick the chili’s located next to these flowers they are not a u-pick item, at least for now- we do usually put these up closer to Fall when they are at their most prolific.Field D- the large field across from the large 3 barns by the front entrance of the farm.- This will also be keep shrinking in size as we start to break this down to sow seed for cover crop!
Zinnia’s
Salvia
CelosiaAny in the flower/herb garden
BASIL-
FIELD D-nearest entrance, red signs will mark this area!
This area will soon be needing to be worked in before the fall it ensure a good establishment of cover crop, so clean house with whatever is left now!Located in herb garden-
Which needs major weeding.
We have still not gotten to any weeding in the herb beds ,as we have been tackling finishing off distributing the literal tons of food we have brought in the this past week. If anyone would like to help lend us a hand to catch up, we would love to count these towards workshare hours to give some extra goodies away as a thank you!
Email Clagettfarm@cbf.org to let us know if anyone interested in helping carry out this weeding mission.
Oregano
Thyme
Sage
Recipes:
Best Tomatoes for Pico de Gallo
Fresh tomato salsa is ideally made with firm, fleshy tomatoes. You can of course make the salsa with any kind of tomato, but the firm ones like the plum shaped “Roma’s” or our organic “Verona’s”
How to Pick and Handle Hot Peppers
When using fresh chili peppers always taste first before adding! Some peppers are hotter than others and you really can't tell unless you taste them. Just take a very small taste. You'll be able to gauge the heat of the pepper and will be better able to judge how much you need.
Be very careful while handling the chili peppers. If you can, avoid touching the cut peppers too much, and wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.
If you like a salsa with less heat, remove the ribs and seeds from the peppers. But you can always set aside some of the seeds—if the salsa isn't hot enough, you can add a few for more heat.
How to Make and Store Fresh Salsa
This homemade salsa recipe is easy to make. You just need chopped up fresh tomatoes, chilis, onions, cilantro, some lime juice, and seasonings.
Note that because this particular salsa recipe is made with fresh ingredients, it will last as long as you would expect cut fresh tomatoes to last. It's best eaten right after you make it. Chilled, the salsa should last about 5 days or so.
How to Serve Pico de Gallo
Use this homemade salsa Fresca as a dip for tortilla chips or serve it with tostadas, tacos, burritos, quesadillas, pinto or black beans.
Pico de Gallo vs. Salsa
Salsa, in Spanish, simply means "sauce" and can take a variety of forms. Pico de gallo (a.k.a. salsa fresca) is a type of salsa made with chopped fresh tomatoes and onions, cilantro, fresh chilis, lime juice, and salt. With its chunky nature and relatively low amount of liquid, pico de gallo is a lot like a relish in texture. As it's a fresh salsa, it needs to be kept refrigerated and will keep for up to 5 days.
Other salsas, such as salsa verde, are often made with similar ingredients as pico de gallo but are cooked and/or pureed, giving them a saucier consistency.
Swaps and Substitutions
This homemade salsa recipe is for a rather traditional pico de gallo but you can always switch things up, depending on your tastes and the ingredients you have on hand.
Other tomatoes? We recommend firm, fleshy or Roma tomatoes for pico de gallo, but cherry tomatoes or others from your garden will work as well. If your tomatoes are especially juicy, cut them in half and squeeze out the juices before chopping. Also an addition of a Tomatillo will add a nice fresh green tomato zing that works nicely in salsa
Can't stand cilantro? Simply omit it.
No limes on hand? Try some lemon! While it will taste different, many salsa recipes do use lemon.
Can't handle heat? Reduce the amount of chilis, or simply omit them.
No red onions? Use yellow onions, scallions, or any other kind of onion you have on hand.
COMING SOON:
Oooh yeah! that’s a much better temperature!
The whole team is sighing in relief from that heat wave we were feeling here and right at the peak of our first wave of tomatoes.
The first sign of the cooler days is always a good reminder the days of he summer bounty are limited, so start savoring these goodies while they are here and storing some if you can for the winter month’s!
We still have some more summer treats coming as those cucumbers are flowering quite nicely, to just keep the groundhog at bay that we have noticed enjoyed the squash in the same field at one particular side.
While they think we didn’t notice- we will be watching vveerry closely!
-The Clagett Crew
Thank you for Supporting our Farm!
CLAGETT FARM
Wednesdays, 3:00-6:30 P.M.
Saturdays, 1:00-4:00 P.M.
ANNAPOLIS
Thursdays, 4:00-6:00 P.M.